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PEAR AND CHOCOLATE CAKE
Serves 6/8 Serves 6/8
Beat the eggs, sugar, vanilla essence and salt together
until light and fl uffy.
Add the softened butter and mix gently.
Add the sieved fl our and the yeast.
Beat well until the mixture is smooth and uniform.
Peel the pears, chop them into small pieces and add to
the mixture. Add the fl akes of chocolate too.
Pour the mixture into a buttered cake tin which has
been dusted with fl our.
Select “DESSERT” from the “RECIPES” menu, then the
“PEAR AND CHOCOLATE CAKE” recipe and confi rm.
Notes:
__________________________________________
Preparation: 30 min
Cooking time*: 45-55 min
Recommended equipment: deep metal cake
tin (diameter approx. 26cm)
Tips and variations:
In alternative to the chocolate fl akes, you can
use 80 g of fl aked almonds.
Some of the pears can be cut into segments
and arranged in a decorative sunburst pattern
on top.
The cake without chocolate can be served with
custard fl avoured with grappa.
93
3 eggs
170 g of sugar
150 g of butter
250 g of plain fl our
10g of baking powder
1 pinch of salt
2/3 pears (approx. 200g)
1 tspn. of vanilla essence
80g of dark chocolate fl akes
*Optimal cooking times will automatically be determined
by the selected function (6TH SENSE RECIPES)
DESSERT
95


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